Prepping with Pumpkin
Tis the season of the pumpkin!
A couple days after Halloween, a friend of mine asked me if I wanted some pumpkins left over from landscaping. They were large and hadn’t been carved so I said sure! I hate to see them go to waste.
This picture is the smallest of the three I received.
Two I opened up, gutted and saved the seeds then cut up and roasted the flesh for puree (more in a sec). The third made for great machete practice!
To make the pumpkin purée, I cut the flesh (after scraping etc) into manageable sized chunks and put them on a cookie sheet with skins up. I baked them at 350 F for about 2 hours (they had super thick flesh, start at 45 minutes, it’s ready when a knife passes easily through). Let them cool a bit then scrape all the good stuff off the skins with a spoon and let cool further. The skins then went into my compost.
The roasted flesh then went through my blender (but you could easily use a food processor or food mill) then into freezer bags.
If you’re freezing it, get as much air out as possible and freeze flat. You can also dehydrate the pumpkin purée, if you don’t have the fruit leather tray covers, use parchment paper to line your trays.
Half the seeds I roasted for a snack for my family and the other half will be planted come spring.
Pumpkins are cheap and plentiful this time of year, with many grocery stores putting them on clearance after Halloween or thanksgiving. Don’t pass up your chance for a whole lot of food for little money!
Posted on November 9, 2015, in Uncategorized and tagged food storage, frugality, prepping, pumpkin. Bookmark the permalink. Leave a comment.
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